Pistachio Free Tuna Tartare with Avocado & Ginger
Raw fish done right is one of those dishes that feels genuinely special, and this tuna tartare delivers that restaurant-quality experience without a single complicated technique. Sushi-grade tuna gets tossed in a bright, punchy dressing of coconut aminos, fresh lime juice, lime zest, grated ginger, and a touch of turmeric — the kind of flavor combination that tastes far more complex than the effort involved. A short rest in the fridge lets everything meld together beautifully before it hits the plate. The creamy avocado base underneath adds richness and balances the citrusy, umami-forward tuna in every bite. Because the ingredient list is built entirely around fresh produce, clean proteins, and pantry staples, there are no hidden nut-based oils, garnishes, or sauces to second-guess — just straightforward, vibrant food you can feel confident serving. Finish it with fresh cilantro and an extra grating of ginger if you want to push the brightness even further, then get it on the table fast while everything is perfectly chilled and fresh.
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Learn more →Ingredients
4 servings
For the tartare
- 12 oz sushi-grade tuna, cut into ¼-inch dice
- 2 tbsp coconut aminos
- 1 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tsp fresh ginger, finely grated
- 1 tsp toasted coconut oil
- ¼ tsp turmeric
- 2 scallions, thinly sliced (green tops only)
- ¼ tsp fine sea salt
For the avocado base
- 2 ripe avocados, halved, pitted, and diced
- 1 tbsp fresh lime juice
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh cilantro leaves (optional)
- 1 tsp fresh ginger, finely grated (optional)
Instructions
- 1
Place the diced tuna in a mixing bowl and refrigerate while you prepare the dressing.
- 2
In a small bowl, whisk together the coconut aminos, 1 tbsp lime juice, lime zest, grated ginger, coconut oil, turmeric, and sea salt until combined.
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